Preheat oven to 375 degrees.

Let frozen pastries rest at room temperature about 10 minutes while you prepare the filling.

Sauté the mushrooms in a pan until they release their juices. Add wine, if using and cook until wine evaporates.

Add the turkey and all the other ingredients (except the pastry shells) to the sauce pan and heat through.

When the oven comes to temperature cook the pastry shells according to the manufacturer's instructions. Usually about 15-17 minutes. Let them sit for about 5 minutes after they come out of the oven. Remove the inner circle of pastry to create a deep well in the pastry. You can reserve the center and put it back on as a cap once filled.

Divide the turkey mixture evenly among the six pastries. Sprinkle with pomegranate seeds or dried cranberries to garnish.